Corn-Bread And Chorizo Stuffing

1. 1

   Preheat oven to 350u00b0F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.

2. 2

   Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.

3. 3

   Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and saute until vegetables are softened, about 10 minutes. Add to corn bread.

4. 4

   Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.

* Per serving · 4 servings · Values may vary.

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